Mung bean curry with veggies

Mung beans are small, green beans which are sweet in taste and are available as sprouts or as dried beans. They are rich in vitamins and minerals and it’s one of the best plant-based sources of protein.

1 – Using your hands mix thoroughly the chopped beetroots, grated coconut, with turmeric powder, shallots, cumin seeds, garlic, salt, and curry leaves.
2 – Heat oil in a pan. Add the mustard seeds and when it’s starting to splutter.
3 – Add the beetroot mixture and sprinkle very little water on the top and cover the pan and cook on low heat, stirring occasionally; After 5 minutes remove the lid and stir-fry for another 5 minutes.

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Disclaimer:The articles on this site are never meant to replace direct consultation with a qualified Ayurvedic practitioner or enable you to treat other persons. Even though Ayurvedic medicines are natural, they are potent medicines, so it is always better to take Ayurvedic medicines and undergo Ayurvedic treatments under the guidance and/or supervision of an Ayurvedic Doctor with an authenticated B.A.M.S Degree.
Dr Rafeena is a qualified Ayurvedic practitioner with a graduate degree on Ayurveda. Even though Dr Rafeena has studied Anatomy, physiology, pathology, toxicology and basics of different branches of modern medicine as part of her degree, Dr Rafeena is not a qualified Conventional Medicine/ Modern Medicine Doctor.